Sweet, Tart, and Spicy Shrimp and Cucumber Salad
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
-
Dressing
- 59.14 ml fresh lime juice
- 44.37 ml golden brown sugar
- 29.58 ml fish sauce (such as nam pla or nuoc nam)
- 29.58 ml vegetable oil
- 14.79 ml finely grated lime peel
- 4.92 ml hot chili paste (such as sambal oelek)
- 4.92 ml grated peeled fresh ginger
-
Salad
- 907.18 g Persian cucumbers (about 8) or 907.18 g japanese cucumbers (about 8)
- 7.39 ml salt
- 14.79 ml vegetable oil
- 177.44 ml lightly dry roasted salted peanut
- 453.59 g cooked deveined peeled medium shrimp
- 946.36 ml thinly sliced napa cabbage
- 1 large red bell pepper, cut into matchstick-size strips
- 3 green onions, cut into matchstick-size strips
- 118.29 ml fresh cilantro leaves
- 118.29 ml torn fresh Thai basil or 118.29 ml regular basil leaves
- 9.85 ml black sesame seeds, toasted
directions
- For dressing: Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad.
- For salad: Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in large strainer set over bowl.
- Cut off ends from remaining cucumbers and cut in half lengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to strainer. Sprinkle with 1 1/2 teaspoons salt; let drain 30 minutes.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts; sauté until golden. Using slotted spoon, transfer peanuts to paper towel to drain.
- Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.
- Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.
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RECIPE SUBMITTED BY
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